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Lemon and Basil Slow-Roasted Chicken
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Lemon and Basil Slow-Roasted Chicken

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Roasting Rack and Roasting Pan or Large Cast-Iron Skillet
  • Meat Thermometer

Ingredients

  • 4½ - 5 lbs. whole chicken
  • 1 yellow onion quartered
  • 1 handful of fresh basil
  • 1 bay leaf
  • 7 cloves of garlic peeled
  • 2 lemons halved
  • Olive oil
  • Garlic powder to taste
  • Dried basil to taste
  • Sea salt and freshly cracked black pepper to taste

Instructions

  • Preheat the oven to 275 degrees.
  • Squeeze the juice of one lemon over the bird.
  • Place onion, garlic, fresh basil, bay leaf, and lemon halves inside the cavity.
  • Drizzle olive oil over the bird and sprinkle garlic powder, dried basil, sea salt, and freshly cracked black pepper to taste over the entire bird.
  • Place chicken on a roasting tray in a foil-lined roasting pan or large cast-iron skillet.
  • Place a meat thermometer in the thigh of the bird, making sure not to touch the bone.
  • Place in the oven and roast uncovered for 3½ to 4 hours, or until the meat thermometer reads 165-170 degrees.
  • Start basting the bird after 2 hours and repeat every 30 minutes after that. The chicken turns out sticky and slightly crispy.
  • If you want crispy skin, then don't baste for the last hour (or put it under the broiler for a few minutes right before the bird is done).
  • Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!